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Christmas pud substitute - Bread and butter pudding - use up old stale bread
frannyscho
Posts: 70 Forumite
This makes the best bread and butter pudding, or a good inexpensive substitute for christmas pudding. Christmas pud often causes upset tums for older people as it is far too rich for older systems, and this version is just as good.
approx half an old (stale, but doesn't have to be) loaf of bread, sliced and thickly buttered (you can use croissants or brioche too for a richer version)
one pint of milk with two eggs beaten in
generous handful of raisins or any dried fruit (figs, apricots, prunes, dried pears etc. for a really delicious christmas version)
sugar to taste (approx 2-3 tblsp)
choose a baking dish approx 8" and 2"ish deep. Line the sides and bottom of the dish with the buttered bread, sticking it butter side to the dish
Layer all the dried fruit, sugar and more buttered bread, the number of layers depending on the depth of your dish, mine only does one extra layer.
IMPORTANT, make sure the top layer has the butter side uppermost.
Pour on the milk and egg mixture slowly so that the bread absorbs it. Make sure any sticking out bits get pressed into the milk and are not dry, let all this soak for at least 15 mins, sprinkle a tiny bit of sugar on the top, then cook in a hottish oven until the whole lot has risen out of the top of the dish and is a deep golden brown.
You won't want to share it! and it's delicious cold for breakfast (well I rather like it)
approx half an old (stale, but doesn't have to be) loaf of bread, sliced and thickly buttered (you can use croissants or brioche too for a richer version)
one pint of milk with two eggs beaten in
generous handful of raisins or any dried fruit (figs, apricots, prunes, dried pears etc. for a really delicious christmas version)
sugar to taste (approx 2-3 tblsp)
choose a baking dish approx 8" and 2"ish deep. Line the sides and bottom of the dish with the buttered bread, sticking it butter side to the dish
Layer all the dried fruit, sugar and more buttered bread, the number of layers depending on the depth of your dish, mine only does one extra layer.
IMPORTANT, make sure the top layer has the butter side uppermost.
Pour on the milk and egg mixture slowly so that the bread absorbs it. Make sure any sticking out bits get pressed into the milk and are not dry, let all this soak for at least 15 mins, sprinkle a tiny bit of sugar on the top, then cook in a hottish oven until the whole lot has risen out of the top of the dish and is a deep golden brown.
You won't want to share it! and it's delicious cold for breakfast (well I rather like it)
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Comments
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YES!!! best pudding ever
... I'd rather have that than Xmas pud any day & agree with you about eating it cold, just sublime, mmmmmmm :drool:
French bakers do a thing called 'boudin' (hope that's right spelling) which is like cold bread & butter pudding, but made up of all the stale bread & cakes from the previous day. it's made in a big tray & then iced when it's cold & sold in slices. it's different every day, depending on what's been left over, & sometimes it's even chocolate flavoured, delicious 0 -
I suppose you could make it a bit more christmassy by adding a bit of cinnamon and top with a sprinkle of demerara sugar. Nigella will probably put your idea in a book franny!0
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Using panettone, (Italian cakey thing - comes in big box), instead of bread also makes a brilliant B & B pud
♥♥♥ Genius - 1% inspiration and 99% doing what your mother told you. ♥♥♥0 -
Panettone is reasonably priced in lidls i love it = it always tastes smells alcholic to me although theres nothing in there to make it alcy!0
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halloweenqueen wrote:Panettone is reasonably priced in lidls i love it = it always tastes smells alcholic to me although theres nothing in there to make it alcy!
Yes, I've always thought that!!! Funny isn't it! Last year Home Bargains were selling the big boxes of it for 99p. Needless to say I'm keeping my eye on Home Bargains at the mo!♥♥♥ Genius - 1% inspiration and 99% doing what your mother told you. ♥♥♥0 -
But you've missed out the most important ingredient of bread & butter pud - Nutmeg!!!
StompaStompa0 -
Of course, I eat egg custard tarts just for the nutmeg!!!!!!! Its good on mashed potato as well!0
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Agree re the nutmeg :T
Also...nice to soak the dried fruit in rum overnight....plumps it up and also...well...erm...hic!
♥♥♥ Genius - 1% inspiration and 99% doing what your mother told you. ♥♥♥0 -
to make a super rich (not for old people) bread and butter pudding use condensed milk instead of regular milk
or for a luxury version but less rich use evaporated milk
i always use luxury dried fruit in mine soaked in the milk mix for a bitfounder of Frugal Genius UK (Yahoo Groups)0 -
Thanks for the nutmeg tip plus the others. I shall just have to make lots more versions of this pud and test them...oh dear, poor waistline0
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